This salad is more than just a side—it’s a full-flavored meal that comes together quickly and satisfies every craving for something fresh, savory, and satisfying. The key is in the fine chopping of all the ingredients, which allows every bite to deliver a balanced mix of textures and flavors. With crispy lettuce, rich salami, tangy cheese, and a punchy vinaigrette, it’s a salad you’ll actually be excited to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Iceberg lettuce
Romaine lettuce
Chickpeas (canned, drained, and rinsed)
Genoa salami (or similar Italian salami), chopped
Provolone cheese, chopped
Parmesan cheese, grated
Red wine vinegar
Dijon mustard
Olive oil
Dried oregano
Salt
Black pepper
Optional: pepperoncini or red chili flakes for extra heat
Directions
In a large bowl, combine chopped iceberg and romaine lettuces.
Add chickpeas, chopped salami, provolone cheese, and grated Parmesan.
In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, dried oregano, salt, pepper, and olive oil until emulsified.
Pour the dressing over the salad and toss everything thoroughly to ensure even coating.
Serve immediately, garnished with extra Parmesan or optional pepperoncini if desired.
Servings and timing
This recipe makes 4 to 6 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Swap salami with grilled chicken, turkey, or a vegetarian protein like marinated tofu.
Add cherry tomatoes, olives, or cucumber for extra freshness.
Use mozzarella or feta instead of provolone for a different flavor profile.
Add croutons or crispy chickpeas for crunch.
Storage/Reheating
This salad is best served fresh. If preparing ahead, store the chopped ingredients and dressing separately in the refrigerator for up to 2 days. Toss together just before serving. Avoid freezing, as the lettuce and dressing do not freeze well.
FAQs
What makes La Scala Chopped Salad unique?
Its fine chop, tangy dressing, and balance of protein, cheese, and legumes make it distinctively flavorful and satisfying.
Can I use different types of lettuce?
Yes, but crisp varieties like romaine and iceberg work best for the signature crunch.
Is it necessary to chop everything finely?
Yes, the finely chopped texture is key to making every bite balanced and enjoyable.
Can I make this salad vegetarian?
Absolutely—just omit the salami or replace it with a plant-based alternative.
How long does the dressing last?
The vinaigrette can be stored in the fridge for up to one week in a sealed jar.
What’s the best cheese substitute for provolone?
Mozzarella, Fontina, or even shredded cheddar can work if you’re looking to switch it up.
Are the chickpeas cooked?
Yes, canned chickpeas are pre-cooked. Just drain and rinse before using.
Can I double this recipe?
Yes, easily double the ingredients to feed a larger group or for meal prep.
Is this salad keto-friendly?
You can make it keto-friendly by reducing or omitting the chickpeas.
Can I add pasta to make it a pasta salad?
Sure—add cooked, cooled short pasta like rotini or penne for a hearty twist.
Conclusion
La Scala Chopped Salad is a crisp, flavorful, and protein-packed dish that’s earned its legendary status for good reason. Whether you’re recreating a restaurant favorite at home or looking for a reliable meal prep salad, this recipe delivers every time. It’s proof that a salad can be both healthy and seriously satisfying.
La Scala Chopped Salad is a crisp, savory, and protein-packed salad made famous by the La Scala restaurant in Beverly Hills. Featuring finely chopped romaine and iceberg lettuces, chickpeas, salami, provolone, and a zesty red wine vinaigrette, it’s a fresh and satisfying meal or side.
Ingredients
1/2 head iceberg lettuce, finely chopped
1/2 head romaine lettuce, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup Genoa salami, chopped
1/2 cup provolone cheese, chopped
1/4 cup Parmesan cheese, grated
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
Optional: pepperoncini or red chili flakes for heat
Instructions
In a large bowl, combine the chopped iceberg and romaine lettuces.
Add the chickpeas, chopped salami, provolone cheese, and grated Parmesan. Toss to combine.
In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, dried oregano, salt, pepper, and olive oil until well emulsified.
Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
Serve immediately, garnished with extra Parmesan or optional pepperoncini if desired.
Notes
Finely chopping all ingredients ensures a balanced bite every time.To make ahead, store dressing and salad ingredients separately.Swap salami with grilled chicken, turkey, or plant-based proteins for variation.Add cherry tomatoes, olives, or croutons for extra flavor and texture.The dressing can be made in advance and stored up to one week in the fridge.
